Place cashews on a pan over medium heat and toast until slightly browned. Be careful to watch them as they can burn fast. Remove to cutting board and chop. Set aside.
Trim and halve the Brussels sprouts. Remove the ribs of the kale. Core the radicchio. Cut the sprouts, kale and radicchio into thin shreds, similar to coleslaw. Put them all in a large bowl.
In a small bowl, whisk together, lemon juice, oil, salt and pepper until well incorporated. Using half of the vinaigrette to start, pour it over leafy mixture. Use more dressing until salad is nicely coated, but not too wet.
Shave the parmesan using a vegetable peeler. Add cashews, cranberries and parmesan to the salad and toss. Salad can be served immediately, but I prefer to prepare it an hour or two ahead of time to allow the flavors to marry.
Enjoy!
